Inaya™ Macaron

Created by

  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Inaya™ shells
  2. Inaya™ Ganache
  3. Assembly

Recipe components

Inaya™ shells

Preparation

Cook at 123°C

Ingredients
  • 360g
    sugar
  • 80g
    water
Preparation

Cook at 254°F/123°C

Ingredients
  • 360g
    sugar
  • 80g
    water
Preparation

Pour over

Ingredients
  • 130g
    lightly beaten egg whites

Make an Italian meringue.
Preparation

Blend and sieve

Ingredients
Preparation

Blend and sieve

Ingredients
Preparation

Blend and sift

Ingredients
Preparation

Add

Ingredients
  • 125g
    raw egg whites

Blend the two mixtures together once the Italian meringue is at 40°C.
Pipe onto a baking sheet and bake for 12 minutes at 150°C.

Blend the two mixtures together once the Italian meringue is at 104°F/40°C.
Pipe onto a baking sheet and bake for 12 minutes at 302°F/150°C.

Inaya™ Ganache

Preparation

Bring to a boil

Ingredients
  • 200g
    cream
  • 30g
    butter
  • 40g
    invert sugar
Preparation

At 80°C, pour over

Ingredients

Pour the cream at 80°C over the Inaya™ 65% dark chocolate couverture.
Emulsion the ganache in a Robot-Coupe.
Reserve in a bowl.

Assembly

PreparationIngredients
Preparation

Place approximately 4 g of Inaya™ ganache between two Inaya™ shells.
Place in the refrigerator prior to serving.

Ingredients
  • 11g
    DCP-22EXBRU